¾ cup raw skinless hazelnuts
1 cup spelt flour
½ cup buckwheat flour
½ cup rye flour
½ cup hazelnut meal
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 ½ cups kefir
½ cup water
¼ cup maple syrup
⅓ cup sunflower seeds
2 tbsp flax seeds
¾ cup dried sour cherries
Preheat the oven to 180°C. Line a loaf pan with baking paper.
Scatter the hazelnuts on a baking tray and roast in the oven for about 10 minutes or until slightly darkened. Cool.
In a large bowl mix together all the flours, hazelnut meal, baking powder, baking soda and salt.
In a separate bowl whisk together the kefir, eggs, water and maple syrup. Add the wet mix to the dry mix and stir until combined.
Fold in the sunflower seeds, flax seeds, chopped hazelnuts and dried cherries.
Bake for 30 minutes or until the top is dry.
Thinly slice the loaf and lay crackers on a lined baking tray and bake for 10 minutes, then flip over and cook on the other side for a further 10 minutes.
*You can freeze unsliced loaves for up to 3 months.